Sticky Toffee Pudding

Sticky date pudding was a favorite dessert of mine as a child, but since dates are high in carbs, I had to create a low-carb substitute. This sticky toffee treat does the trick, and is one of my favorite recipes in the book.

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

PASSIVE TIME: 15 MINUTES

MAKES: 8 SERVINGS

SERVING SIZE: 1 SLICE AND 3 TBSP CARAMEL SAUCE

1 cup (3.5oz/100g) almond flour

¹⁄₃ cup (1.2oz/40g) coconut flour

¹⁄₂ cup (2.8oz/80g) granular erythritol

¹⁄₂ tsp baking powder

¹⁄₃ cup (2.6oz/75g) butter, melted

2 large eggs, warmed to room temperature

2 tsp vanilla extract

Caramel Sauce, warmed

1. Preheat the oven to 355°F (180°C), and line a 5 x 9-inch (13 x 23cm) loaf pan with parchment paper.

2. In a medium bowl, combine the almond flour, coconut flour, erythritol, and baking powder. Mix until well combined, then add the melted butter, eggs, and vanilla extract. Stir to combine.

3. Pour the mixture into the prepared pan and transfer to the oven to bake for 30 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool slightly for 15 minutes.

4. Using a knife, poke holes in the pudding in 1-inch (2.5cm) increments to allow the caramel sauce to penetrate the pudding. Cut the pudding into 8 equal-sized portions.

5. Place each slice on a serving plate and drizzle 3 tablespoons of the warm caramel sauce over top of each serving. Serve promptly, or store the pudding and caramel sauce in separate airtight containers in the fridge for up to 1 week. (Reheat prior to serving.)

Tip It’s best to add the sauce after you have plated the pudding to help minimize mess and also to control the portion size.

NUTRITION PER SERVING

335
CALORIES

33g
TOTAL FAT

6g
TOTAL CARBS

6g
NET CARBS

5.5g
PROTEIN